Happy 4th my lovely readers!! The 4th of July has always been in my top three favorite holidays. It’s just so festive, everyone celebrates it in one fashion or another, and it seems to be an occasion where it doesn’t matter if you’re friends, family, neighbors, or co-workers –you’re partying together!
I’m always looking for new desserts to whip up and a pavlova is something I’ve had a crush on for quite awhile but had been too shy to try. The instructions may look a little long and complicated at first glance, but it’s really quite simple! Make sure you allot about 3 hours though, as your pavlova will be in the oven for a total of 2 1/2 hours then takes a few minutes for assembly. Totally worth it when you see the end product!
Sir Percival hasn’t had much screen time lately, so I had a little chat with him about how he needed to stop sleeping all the time and come out and let me take his picture. He willingly obliged (sort of, by the look of contempt on his face) and let me snap a few of him under the lights. After all, I guess I can’t continue to call the blog Kitschen Cat and not have any pictures of the star!
I’m going to be transparent with you and tell you that I had a minor accident with the Pavlova. Everything was going fantastic, it was baked to perfection, my sauce was ready, berries were chopped, cream was whipped, and then it happened. Pavlova, cracked, bad. I texted my husband a picture of it with the caption “I will not cry, I will not cry, I will not cry…”. I took a deep breath, slid the remainder off the parchment paper onto my glass plate, and piece by piece started to patch it together. It was mainly pieced together in the middle and by the time I heaped on the whipping cream and berries, one could hardly tell there had ever been disaster! Yes, you can still see the crack on the side, but it just adds character, right?!
I love this dessert for a summer 4th of July celebration. It’s so light and airy, perfectly sweet, colorful, and unique! If you’ve been pegged with bringing the dessert for tomorrow’s celebrations, here you go and you’re welcome!Print
- Preheat oven to 180 degrees and cover a large baking sheet with parchment paper.
- Draw a 9 inch circle in pencil on the parchment, then flip over, so that your meringue won’t get pencil marks.
- Beat the 4 room temperature egg whites and salt in a electric mixer on high until firm, about 1 minute. Slowly add sugar and continue beating on high until firm, shiny peaks form. This will take about 2 minutes.
- Turn off the mixer and sift the cornstarch onto the egg white, then add the vinegar and vanilla. Fold very gently with a rubber spatula.
- Pile the meringue into the circle drawn on your parchment paper, and gently spread it until smooth and even. Bake for 90 minutes. After 90 minutes, turn off the oven and allow the meringue to completely cool inside the oven, about 60 minutes. It should be crisp on the outside and soft on the inside. **Don’t open the oven door until the baking and cooling is complete!
- While meringue is cooling, whip the cream in an electric mixer over high speed. Once cream starts to thicken, slowly add the sugar and vanilla and continue to beat until firm.
- Place half of the blueberries, ½ cup sugar, and ¼ cup water in a small saucepan and bring to a boil. Once boiling, lower the heat and simmer for 4 minutes. Take saucepan off the heat and stir in jam. Let cool.
- Carefully invert the meringue onto a plate and cover with whipped cream, cooled berry sauce, and remainder of blueberries and sliced strawberries.
- Serve immediately!